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Wset Level 3 > Red And rose Winemaking > Flashcards

Red And rose Winemaking Flashcards

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1
Q

What grape variety is commonly used to make high quality rose wines?

A

Grenache/garnacha

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2
Q

What two methods are permitted to make quality rose wines in Europe?

A

Short maceration and direct pressing

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3
Q

What is direct pressing in relation to rose winemaking?

A

This is when black grapes are pressed in the same way as white wine making. Attention has to be made to how much pressing to avoid extracting too much tannin

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4
Q

What type of rose wines does direct pressing method produce?

A

Very delicate

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5
Q

What is short maceration in relation to rose winemaking?

A

This is where black grape juice is left to macerate on the their skins to extract colour and flavour. The long they are left on their skins the more flavour and colour is extracted

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6
Q

Why is red wine making more involved than white wine making?

A

This is because the winemaker needs to extract flavour and colour

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7
Q

What is the first thing that happens when grapes reach the winery?

A

Destemmed and crushed in most cases

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8
Q

What is the reason for pre fermentation extraction at low temperatures?

A

This is to extract colour and flavour. Tannin isn’t extracted at this stage

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9
Q

What are the average temperatures for fermenting grapes?

A

Between 20-32 degrees

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10
Q

Why is it important to control temps during fermentation?

A

If the temps get to 35 degrees plus the yeast will die

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11
Q

What temperatures is Pinot noir usually fermented at and why?

A

32 degrees as it is pale skinned and needs to extract as much colour as possible

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12
Q

What is the cap?

A

If the wine is left by itself skin and pulp will rise to the top of the fermenting vessel to form a thick mass on top. This is the cap

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13
Q

Why does a winemaker have to manage the cap?

A

The cap needs to be mixed into the juice in order to extract flavour and colour as this is where these compounds come from

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14
Q

What is punching down?

A

This is when the winemaker will manually push the cap down to the bottom of the vessel with a paddle.

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15
Q

Why is manual punching down dangerous?

A

As the person doing it can become intoxicated with the CO2 levels which rise off the wine whilst fermenting

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16
Q

What are the benefits of punching down?

A

It extracts tannins

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17
Q

What are the downsides to punching down?

A

If the cap is too vigorously punched down it can release too much tannin and can produce a bitter wine

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18
Q

What is pumping over?

A

This involves drawing the juice from the bottom of the vessel and wetting the cap.

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19
Q

What are the benefits of pumping over?

A

It can increase tannin and flavour and it is a good way to dissipate heat and oxygenating the juice

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20
Q

What is rack and return?

A

This is when the fermenting juice is removed and pumped into a different vessel leaving the cap at the bottom of the original vessel. The juice is then pumped back into the vessel on top of the cap.

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21
Q

Why are the benefits of rotary fermenters?

A

The keep the juice in contact with the skins constantly and therefore the cap doesn’t have to be managed

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22
Q

What size vessels are red wines usually fermented in?

A

Large vessel so that the cap can be managed

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23
Q

What material is the fermenting vessel usually made from when making red wine and why?

A

Usually stainless steel as it’s impossible to keep the skins in contact with the juice in oak

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24
Q

What are the benefits of post fermentation maceration?

A

It can extract more tannin

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25
Q

What is the reason for leaving the juice on the skins for longer after fermentation?

A

It can make the tannins smoother

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26
Q

What is the process for making press wine?

A

When the post fermentation maceration has finished the remaining skin and mass is removed from the wine. This is press wine

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27
Q

Why is it essential that the stems are ripe when using whole bunches of grapes for fermentation?

A

If the stems are not ripe the tannin levels will be too high and will make the wine bitter

28
Q

What are the benefits of whole bunch fermentations?

A

The idea is make an oxygen free environment for the grapes to ferment in

29
Q

What is intracellular fermentation?

A

This is when alcohol is created inside the berry without the use of yeast

30
Q

What are the benefits of intracellular fermentations?

A

It creates a range of distinctly fruity aromas inside the berry

31
Q

What is carbonic maceration?

A

This involves placing whole bunch of grapes into the fermenting vat with CO2 which removes any oxygen present

32
Q

At what point do the skins split in carbonic maceration?

A

When the alcohol level inside the berry hits 2%

33
Q

At what stage are the grapes pressed during carbonic maceration?

A

Usually after the skins start to split so when there is 2% of alcohol present

34
Q

What happens after the skins split during carbonic maceration and what style of wine does it create?

A

The wine is pressed and yeast takes over to ferment the juice. It creates a softer less tannic wine with aromas of kirsch, banana and bubble gum with a greater emphasis on fruit flavours

35
Q

What is semi carbonic maceration?

A

This is when whole bunches of grapes are put in the vat to ferment. The weight of the bunches crushes the bunches at the bottom of the vat which then releases juice and carbon dioxide which then creates yeast to ferment the rest of the bunches

36
Q

What grape varieties benefit from semi carbonic maceration and why?

A

Pinot noir benefits as this method extracts more fresher fruit flavours

37
Q

What is clarification and stabilisation?

A

This is when a red wines go through fining and filtration to improve clarity and reduce sedimentation

38
Q

What are the down sides of fining and filtration?

A

Some winemakers believe it harms the structure of the wine

39
Q

What climates do high volume inexpensive wines tend to be grown in?

A

Hot dry and sunny

40
Q

What varieties tend to produce high volume inexpensive red wines?

A

Usually Cabernet Sauvignon, Merlot, Syrah and Grenache as they can with stand hot conditions and produce acceptable wines at high yields

41
Q

What elements are reduced when wines are produced at high volume?

A

Tannin levels, fruity flavours and concentration of colour

42
Q

What variety doesn’t tend to be used for inexpensive high yield wines and why?

A

Pinot noir as it’s hard to grow and doesn’t have sufficient enough flavour and colour at high yields

43
Q

What are the typical characteristics of an inexpensive high volume red wine?

A

Low tannin, low acid, fruity preserving primary flavours

44
Q

What acid is added to wines which are grown for high volume inexpensive wines and why?

A

Tartaric acid to increase acidity levels

45
Q

What temperatures are high volume inexpensive wines fermented at?

A

Between 22-25 degrees to preserve fresh fruit flavours

46
Q

Will post fermentation be carried out for high volume inexpensive styles?

A

No it will be not due to vat space and time as well as the need to keep tannins low

47
Q

What can the winemaker do if he feels a high volume inexpensive style needs extra structure?

A

He can blend macerated wine with the unmacerated wine which adds more structure and body

48
Q

What fermenting styles are usually used for high volume inexpensive wines?

A

Either carbonic or semi carbonic maceration

49
Q

What vessels will be used for maturation when producing high volume inexpensive wines?

A

Usually stainless steel vats as the cost to put the wine in oak will be too high. They can use oak but it will be for a shorter period generally and second and third fill.

50
Q

What gas will be added to prevent oxidation to inexpensive styles

A

SO2

51
Q

What are the key characteristics of Cabernet Sauvignon?

A

High tannin, deep colour and lots of flavours. Late ripening and sometimes struggles due to cool temps
Cedar and black fruits

52
Q

Which regions produce high quality Cabernet Sauvignon?

A

Bordeaux, napa valley, stellenbosch, cookware, Margaret river, colchagua valley

53
Q

What are the key winemaking processes when producing high quality Cabernet Sauvignon?

A

Destemmed and crushed generally, pre fermentation maceration, fermented at 26-30 degrees, aged in new oak as fruit flavours are not overpowered for 12-18 months

54
Q

What are the key characteristics of Merlot?

A

Early ripening, but can be made in two styles
1. Picked later with purple colour, concentrated flavours, soft velvet tannins
2. Picked earlier lower alcohol, red fruit, higher acidity, leafy and vegetal

55
Q

What are the key winemaking processes used to make Merlot?

A

Destemmed and crushed, pre fermentation maceration and sometimes post, aged in new oak

56
Q

What regions produce high quality Merlot?

A

Pomerol and st emillion

57
Q

What are the key characteristics of Pinot noir?

A

High acidity, thin skin, paler colour, medium tannins, red fruit primary flavours, mushroom and forest floor tertiary flavours

58
Q

What are the key regions for producing high quality Pinot noir?

A

Burgundy, walker bay, yards valley, central otago, Marlborough, sonoma and lots caneros, Casablanca valley, baden

59
Q

What are the key wine making processes used to produce premium Pinot noir?

A

Pre fermentation maceration, sometimes whole bunch fermentation to extract colour, fermented at 30-32 degrees, post fermentation, aged in oak to give structure and body, usually in second and third fill to prevent overpowering

60
Q

What are the key characteristics of Syrah?

A

Small thick dark coloured grapes, can be made in a number of styles either medium bodied with hints of pepper and fresh black fruits or fuller smooth body, spice and black fruits with a hint of liquorice

61
Q

What regions are Syrah/shiraz successfully grown?

A

Northern Rhone (some in southern rhone) hunter valley, barossa valley, languedoc and rousillon

62
Q

What style of Shiraz does Australia produce?

A

Earthy spices styled

63
Q

What are the key winemaking processes used to produce Syrah?

A

Vigorous cap management, pre and post fermentation maceration, aged in new oak to balance tannins

64
Q

What are the key characteristics of Grenache?

A

Thin skin, low acidity, high alcohol, needs lots of heat and sun to ripen, full body, soft tannin, red fruit flavours

65
Q

What regions is Grenache grown?

A

Southern Rhone chateau neuf du pape, priorat as a blend with carinena, Rioja oriental as a blend, McLaren vale and barossa valley

66
Q

What are the key winemaking processes used to produce Grenache?

A

Pre fermentation maceration, Destemmed and crushed, stainless steel open top fermenter, careful cap management, drained off skins after fermentation, matured in large old oak

Wset Level 3 (19 decks)

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